CL2007003359A1 - METHOD FOR REDUCING THE AMOUNT OF SECONDARY PRODUCTS NOT DESIRED OF MAILLARD REACTIONS IN A THERMALLY PROCESSED VEGETABLE ORIGIN FOOD PRODUCT; USE OF POLYGALACTURONASE FOR SUCH REDUCTION; AND FOOD PRODUCT OBTAINED WITH DEC - Google Patents

METHOD FOR REDUCING THE AMOUNT OF SECONDARY PRODUCTS NOT DESIRED OF MAILLARD REACTIONS IN A THERMALLY PROCESSED VEGETABLE ORIGIN FOOD PRODUCT; USE OF POLYGALACTURONASE FOR SUCH REDUCTION; AND FOOD PRODUCT OBTAINED WITH DEC

Info

Publication number
CL2007003359A1
CL2007003359A1 CL200703359A CL2007003359A CL2007003359A1 CL 2007003359 A1 CL2007003359 A1 CL 2007003359A1 CL 200703359 A CL200703359 A CL 200703359A CL 2007003359 A CL2007003359 A CL 2007003359A CL 2007003359 A1 CL2007003359 A1 CL 2007003359A1
Authority
CL
Chile
Prior art keywords
food product
polygalacturonase
dec
reduction
reducing
Prior art date
Application number
CL200703359A
Other languages
Spanish (es)
Inventor
Hugo Streekstra
Original Assignee
Dsm Ip Assets Bv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of CL2007003359A1 publication Critical patent/CL2007003359A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
CL200703359A 2006-11-23 2007-11-23 METHOD FOR REDUCING THE AMOUNT OF SECONDARY PRODUCTS NOT DESIRED OF MAILLARD REACTIONS IN A THERMALLY PROCESSED VEGETABLE ORIGIN FOOD PRODUCT; USE OF POLYGALACTURONASE FOR SUCH REDUCTION; AND FOOD PRODUCT OBTAINED WITH DEC CL2007003359A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06124680 2006-11-23
EP06125441 2006-12-05

Publications (1)

Publication Number Publication Date
CL2007003359A1 true CL2007003359A1 (en) 2008-02-01

Family

ID=38896908

Family Applications (1)

Application Number Title Priority Date Filing Date
CL200703359A CL2007003359A1 (en) 2006-11-23 2007-11-23 METHOD FOR REDUCING THE AMOUNT OF SECONDARY PRODUCTS NOT DESIRED OF MAILLARD REACTIONS IN A THERMALLY PROCESSED VEGETABLE ORIGIN FOOD PRODUCT; USE OF POLYGALACTURONASE FOR SUCH REDUCTION; AND FOOD PRODUCT OBTAINED WITH DEC

Country Status (7)

Country Link
US (1) US20100112124A1 (en)
EP (1) EP2088873A1 (en)
AR (1) AR063911A1 (en)
AU (1) AU2007324517A1 (en)
CA (1) CA2669795A1 (en)
CL (1) CL2007003359A1 (en)
WO (1) WO2008061982A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070141225A1 (en) * 2002-09-19 2007-06-21 Elder Vincent A Method for Reducing Acrylamide Formation
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
ES2376117B1 (en) * 2009-07-28 2013-02-14 Leng-D'or, S.A. PROCEDURE TO REDUCE THE FORMATION OF ACRILAMIDE IN FOODS OBTAINED FROM VEGETABLE PELLETS.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1276389A2 (en) * 2000-04-14 2003-01-22 Novozymes Biotech, Inc. Enzymatic treatment of potato products
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20040101607A1 (en) * 2002-11-22 2004-05-27 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
US20070275153A1 (en) * 2004-02-06 2007-11-29 Somsen Dirk J Selective Withdrawal of Reducing Sugars During Blanching
EP2767586B1 (en) * 2005-05-31 2017-03-22 DSM IP Assets B.V. Novel process for enzymatic acrylamide reduction in food products

Also Published As

Publication number Publication date
US20100112124A1 (en) 2010-05-06
AU2007324517A1 (en) 2008-05-29
CA2669795A1 (en) 2008-05-29
EP2088873A1 (en) 2009-08-19
WO2008061982A1 (en) 2008-05-29
AR063911A1 (en) 2009-02-25

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